MENU

Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"If one consults enough herbals... every sickness known to humanity will be listed as being cured by sage."
-
Varro Taylor, Ph.D., Pharmacologist

The refrigerator light goes on...

The choice of herbs here is not important. Use what you have in the garden or the fridge. Equal amounts of basil, chive, sage, rosemary and oregano will do but you could just as easily choose thyme, sage, marjoram and tarragon. This recipe will work with dried herbs but it just isn’t quite as good somehow.

 
 

Herbed Zucchini

Servings: 4 | Serving size: about 2/3 cup

Cooking Time: 30 Minutes

This recipe can be multiplied by 2. Leftovers are fair.

1 Tbsp olive oil
1 lb zucchini (1/2 inch dice)
2 Tbsp fresh herbs of your choice
1/4 tsp salt
fresh ground black pepper

Fresh baby zucchini

Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium.

Toss the zucchini well and cook for about 7 - 10 more minutes. As the cubes begin to brown add the herbs, salt and pepper and continue to toss.

Do not over cook the zucchini. As soon as the outside is lightly browned and it is slightly soft serve.

Nutrition Facts

Serving size: about 2/3 cup

Servings: 4

Amount Per Serving

Calories 51 Calories from Fat 32
% Daily Value
Total Fat 4g 6%
    Saturated Fat 1g 3%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrates 5g 2%
    Dietary Fiber 2g 7%
    Sugars 2g
Protein 2g
Vitamin A 6% Vitamin C 33%
Calcium 4% Iron 8%
Vitamin K 26 mcg Potassium 321 mg
Magnesium 23 mg